Homemade ice cream, one of the quintessential treats of summertime -- with loads of delicious variations!

Frozen Custard Ice Cream with Variations

6 large eggs 2 cups milk 3/4 cup granulated sugar 2 to 3 tablespoons honey 1/4 teaspoon salt 2 cups whipping cream 1 tablespoon vanilla extract Crushed ice Rock salt

In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F (70°C). Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.

Makes 1 1/2 to 2 quarts.

Variations:

Banana Nut: Reduce vanilla extract to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
Cherry: Reduce vanilla extract to 1 teaspoon. Add 2 tablespoons almond extract. Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries or 1 (16 to 17-ounce) can pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate: Add 3 (1-ounce each) squares unsweetened chocolate to egg mixture. Cook, cool and freeze as above.
Plum: Reduce vanilla extract to 1 teaspoon. Cook and cool as above. Partially freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.
Strawberry: Omit vanilla extract. Cook and cool as above. Partially freeze. Add 2 cups sweetened crushed fresh strawberries. Complete freezing.

Recipe provided courtesy of the American Egg Board.